Cabbage Moong Dal is a simple & easy dish for every day cooking. Any Raita or Pulusu will make a great combination with cabbage moong dal.
Ingredients
1 medium size Cabbage
1 cup of Moong Dal
Salt to taste
For Tempering
1tsp Ghee( for a vegan recipe, use only oil)
1-2 tbsp of Oil
1 tbsp Urad Dal
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 -2 tsp of crushed Red Chili
A pinch of Hing (Asafoetida)
A pinch of Turmeric Powder
A few Curry Leaves
Preparation
Shred the Cabbage finely.
Wash the moong dal and soak in water for 5 minutes. The water should be just to the dal level.
Too much water will give a mushy dal.
Chop the cilantro finely.
1 medium size Cabbage
1 cup of Moong Dal
Salt to taste
For Tempering
1tsp Ghee( for a vegan recipe, use only oil)
1-2 tbsp of Oil
1 tbsp Urad Dal
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 -2 tsp of crushed Red Chili
A pinch of Hing (Asafoetida)
A pinch of Turmeric Powder
A few Curry Leaves
Preparation
Shred the Cabbage finely.
Wash the moong dal and soak in water for 5 minutes. The water should be just to the dal level.
Too much water will give a mushy dal.
Chop the cilantro finely.
Procedure
Keep the pan with moong dal on medium flame. If your pan is not thick keep it on low or low medium.
You already have water to the dal level. Do not add any more now. You can add later if you need.
Spread the cabbage evenly over the moong dal.
Check after 5 minutes. If you don't have water sprinkle just 2 or 3 tsp of water.
Continue cooking until the dal is cooked. Keep checking in between and giving a stir in between.
When you press between your fingers the dal should crush. That is how you check the dal if it is done.
When the dal is cooked turn off the flame and leave the cover on and let it cool down for 5 minutes. Anything sticking to the bottom of the pan will loosen up with the steam when you cover it.
Tempering
Take 1 tsp of ghee and 1 tbsp of oil in a skillet or pan. Keep the pan on medium flame.
When the oil is hot add urad dal, mustard seeds and cumin seeds. Keep stirring.
When the urad dal getting light brown, add crushed red chili, hing(asafoetida), and curry leavesand turmeric powder.
Give a stir and quickly add the cooked dal and cabbage.
Add salt and mix well. Leave on medium flame for about 3-5 minutes to remove any moisture. Do not cover at this point as it gets mushy.
After 3-5 minutes turn off the stove and add cilantro.
Enjoy with rice or chapati.
Helpful Tips
Do not add salt when the dal and cabbage are cooking. If you add the cabbage will loose water and gets mushy. Add salt when you do the tempering.
Do not add too much water to cook the dal and cabbage. Take only up to the dal level. You can add little water later if you need.
Health Information
Cabbage belongs to cruciferous family which contains a lot of fiber.
Moong dal is a good source of protein.
Please feel free to write your comments and suggestions below.
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Keep the pan with moong dal on medium flame. If your pan is not thick keep it on low or low medium.
You already have water to the dal level. Do not add any more now. You can add later if you need.
Spread the cabbage evenly over the moong dal.
Check after 5 minutes. If you don't have water sprinkle just 2 or 3 tsp of water.
Continue cooking until the dal is cooked. Keep checking in between and giving a stir in between.
When you press between your fingers the dal should crush. That is how you check the dal if it is done.
When the dal is cooked turn off the flame and leave the cover on and let it cool down for 5 minutes. Anything sticking to the bottom of the pan will loosen up with the steam when you cover it.
Tempering
Take 1 tsp of ghee and 1 tbsp of oil in a skillet or pan. Keep the pan on medium flame.
When the oil is hot add urad dal, mustard seeds and cumin seeds. Keep stirring.
When the urad dal getting light brown, add crushed red chili, hing(asafoetida), and curry leavesand turmeric powder.
Give a stir and quickly add the cooked dal and cabbage.
Add salt and mix well. Leave on medium flame for about 3-5 minutes to remove any moisture. Do not cover at this point as it gets mushy.
After 3-5 minutes turn off the stove and add cilantro.
Enjoy with rice or chapati.
Helpful Tips
Do not add salt when the dal and cabbage are cooking. If you add the cabbage will loose water and gets mushy. Add salt when you do the tempering.
Do not add too much water to cook the dal and cabbage. Take only up to the dal level. You can add little water later if you need.
Health Information
Cabbage belongs to cruciferous family which contains a lot of fiber.
Moong dal is a good source of protein.
Please feel free to write your comments and suggestions below.
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